Next, I set my crock pot to low and let it work its magic for about 8 hours. The beef should become tender enough that you can easily shred it with forks. It’s amazing how the flavors meld together and create that rich taste we all love in a French dip. Once the cooking time is up, I carefully remove the roast and shred it into bite-sized pieces. Don’t forget to reserve the juices; this is where all the flavor gets to soak back in!
Assemble your sandwiches by piling the shredded beef onto halved hoagie rolls. You can place the sliced provolone cheese on top and pop them under the broiler for just a couple of minutes if you desire that melty goodness. Finally, spoon some of that au jus into small bowls for dipping, and voilà! Your meal is served!
Pro Tips for Best Results
When I first started making these sandwiches, I experimented with different cuts of meat. Chuck roast is by far my favorite due to its marbling; it keeps the meat moist and tender. If you want to switch things up, brisket can also work well but might require a shorter cook time since it can dry out more easily.
I also recommend using beef broth instead of just water. It really elevates the flavor of the dish and makes the au jus rich and delicious. If you’re feeling adventurous, try adding a splash of Worcestershire sauce or a little bit of balsamic vinegar for a bit more complexity!
Lastly, make sure you let the beef rest for a few minutes before shredding it. I always find that this makes it easier to pull apart without it falling apart too much and losing all those beautiful juices that make each bite irresistible.
Common Mistakes to Avoid
One common mistake I made when starting out was not seasoning the roast enough. Always remember that seasoning is key, so don’t be shy with that salt and pepper! It can really make a difference between a bland sandwich and one that has that “wow” factor. (See the next page below to continue…)
Another mistake I encountered was overcooking the beef. Trust your crock pot and test it around the 7-hour mark if you’re unsure; every slow cooker cooks a bit differently. You want it tender but not mushy—there’s nothing worse than a sandwich with beef that falls apart too easily!
Lastly, I found that using the wrong kind of rolls can affect the experience. Although any bread can technically work, a good hoagie or sub roll is essential for holding up to the juicy beef and au jus. A crusty roll complements the soft interior and keeps everything nice and tidy.